Peach -Ginger Upside Down Cake Recipe

Name: Peach -Ginger Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, softened; 2 tablespoons honey; ¼ cup packed light brown sugar; 2 -3 peaches, peeled and sliced; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 12-2 teaspoons ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon salt; ¾ cup unsalted butter, softened (1 1/2 sticks); ¾ cup sugar; 3 large eggs; 2 tablespoons unsulphured molasses; 1 teaspoon vanilla extract

Servings: persons

3 tablespoons unsalted butter, softened
2 tablespoons honey
¼ cup packed light brown sugar
2 -3 peaches, peeled and sliced
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 12-2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened (1 1/2 sticks)
¾ cup sugar
3 large eggs
2 tablespoons unsulphured molasses
1 teaspoon vanilla extract

1
Preheat oven to 325 degrees.
2
To make the topping, heat the butter, honey, and brown sugar in a small saucepan, stirring, until the butter and sugar melt.
3
Pour into a deep 9 inch cake pan, then lay the peach slices over it in attractive concentric circles.
4
To make the cake, sift together the flour,baking powder, baking soda, ginger,cinnamon,cloves, and salt.
5
Meanwhile, in a bowl, beat together the butter and sugar until light and fluffy.
6
Add the eggs, one at a time, beating well after each.
7
Stir in the molasses and vanilla.
8
The batter may look curdled-don't worry!
9
Add the flour mixture, mixing until just incorporated.
10
Spread the batter over the peaches in the prepared pan.
11
Bake the cake for 45 minutes or until a toothpick inserted into the center emerges clean.
12
Cool for 5 minutes in the pan, then invert to finish cooling.
13
Serve with a dollop of whipped cream or ice cream on the side, if desired.
14
Note: to easily peel a peach,dip it in boiling water for about 25 seconds.
15
The skin will easily slip off.

955

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons unsalted butter, softened, 2 tablespoons honey, ¼ cup packed light brown sugar, 2 -3 peaches, peeled and sliced, and more.

Yes, Peach -Ginger Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach -Ginger Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions